Hi.
I am new to the forum but a Montignac "veteran" (although relapsed).

I read a swedish translation of "Eat yourself slim" in 1998. Followed it (with some modifications) for about a year and half. Lost almost 40 pounds (have since regained abot 25 of these by going from some exceptions to almost all exceptions).

To be able to grasp Montignac you have to understand as much about GI as possible. For information about GI I agree with the poster who recommeds the Mendosa site. It really is a remarkable resource. I haven't read "The glucose revolution" but I have read an earlier book with similar contents by the same team and it is really useful as well.

Montignac's method isn't all that complex really. It is about eating only low GI carbs (the limit for low GI can vary depending on what GI scale is used).

When in phase 1 you must NEVER have carbs and fat in the same meal. In phase 1 you this means that you have two basic types of meals: protein+fat or protein+carbs (low GI).

Now this can't really be achieved fully, as most meats etc do contain some fat but you must use VERY lean varieties for your carb+protein meals. He is also cheating a little as he lists a variety of vegetables that are "free" that you can have with your fat+protein meals (like tomatoes, cucumber, leafy stuff etc), they do contain carbs but so little that the glycemic load is almost non-existant.

For me, the real problem with Montignac is that he is so "french". It wasn't really adapted to the eating the eating patterns of my culture, and didn't discuss some foodstuffs that would have been very natural for me to consider, as a scandinavian.

Now I DO need to lose some wheigth (AGAIN!!!). I haven't decided yet if I should go Montignac again or something more Atkins-like.